CN113100368A - 一种抗氧化荷叶饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种抗氧化荷叶饮料及其制备方法,是将荷叶多糖水溶液和甜味剂添加到荷叶水浸提液中,经过滤、灭菌、灌装而成。本发明所得饮料具有荷叶特有的清香,抗氧化活性明显,且兼具有一定的降脂减肥、预防动脉硬化的功效,为我国的饮料市场增添了一种热量低、功效明显的健康产品,具有良好的市场化前景和经济效益。
Description
技术领域
本发明属于饮料加工领域,具体涉及一种具有一定抗氧化功效的荷叶饮料及其制备方法。
背景技术
人类在利用氧气进行生命活动的过程中,会因各种内在或外在刺激因素而产生自由基,当人体内的自由基积累过多,氧化作用与体内抗氧化作用失衡,便会对人体器官造成伤害,如损伤血管细胞、损伤中枢神经系统、动脉粥样硬化等。
莲在我国种植非常广泛,其根部收获之后,大量荷叶都在塘中腐败,浪费非常严重。荷叶是药食同源的天然产物,其含有多糖、黄酮、生物碱等生物活性成分。近年来,越来越多的科学研究表明,中草药多糖在人体内可发挥多种功能,如抗氧化、增强免疫、抗肿瘤、调节血糖血脂、延缓衰老等。熊建文等发现荷叶多糖对·OH和·O2 -均有明显的清除作用,且最高清除率分别可以达到95.8%和70.8%(熊建文等.荷叶多糖的提取、纯化及功能性研究[J],食品研究与开发,2014,35(21),31-36)。涂宗财等研究中发现荷叶多糖在浓度为1.0mg/mL时对DPPH和·OH清除率可高达78.85%、92.13%(涂宗财等.荷叶多糖的超声波辅助提取和抗氧化活性[J],食品科学,2013,34(16),108-112)。
目前已有荷叶饮料的研究报导,如:郝丽玲等研究发现荷叶茶饮料的最佳配制工艺为荷叶提取液30%(V/V)、柠檬酸0.05%、白砂糖6%、精制卡拉胶0.05%和膳食纤维0.5%,制成的荷叶功能茶饮料具有淡淡的荷叶清香味,口感清爽(郝丽玲等.荷叶功能性茶饮料的制备研究[J],安徽农业科学,2012,40(27):13613-13615)。王苗苗用荷叶、山楂、陈皮等复配成一款荷叶降脂饮料,在动物实验中发现,饮用该降脂饮料后,大鼠肝脏、脾脏、睾丸和肾脏的质量没有很大变化,但TC、TG、LDL-C水平有明显的下降(p<0.05),HDL-C指标有明显的提高,ALT、AST的降低达到显著水平(P<0.05)(王苗苗.一种降脂固体饮料的研制及其功效性评价[D],安徽农业大学,2015)。
目前市场上的荷叶饮料多为荷叶茶饮或复配型饮料,对其研究主要停留于感官风味。越来越多的文献证明植物多糖的药用功效明显,鉴于此,研发一种富含荷叶多糖的饮料,赋予其抗氧化功能,具有显著意义。
发明内容
本发明的目的在于提供一种抗氧化荷叶饮料及其制备方法。
为实现目的,本发明采用如下技术方案:
本发明公开了一种抗氧化荷叶饮料,其特点在于:所述抗氧化荷叶饮料是将荷叶多糖水溶液和甜味剂添加到荷叶水浸提液中,经过滤、灭菌、灌装而成。
进一步地,所述荷叶多糖水溶液的添加量,以最终所得抗氧化荷叶饮料中荷叶多糖浓度为0.3g/L-0.5g/L计。
进一步地,在所述抗氧化荷叶饮料中,所述甜味剂的添加量为1:3-50g/L。
进一步地,所述荷叶多糖水溶液的获取方法为:将干荷叶粉碎后,加水提取,获得荷叶水提取液,提取条件为:料液比1kg:25-45L,提取两次、每次2h,提取温度40-60℃;在所得提取液中加入体积浓度为45%的乙醇进行沉淀,4℃下静置过夜,离心,去除上清液,挥发去除剩余沉淀中的乙醇,获得荷叶多糖浸膏;取所述荷叶多糖浸膏加适量水分散均匀,即获得荷叶多糖水溶液。
本发明通过响应面法对荷叶多糖提取工艺进行优化,结合实际生产情况以及温度对多糖活性的影响,获得了上述最优的提取条件。荷叶多糖具有一定的抗氧化功效,但多糖的提取率很低,单纯的荷叶水提取物难以达到理想的抗氧化功效,本发明通过反添加工序,提高了饮料中多糖的含量。且本发明通过对采用不同浓度乙醇进行沉淀所得荷叶多糖进行抗氧化活性检测,确定了45%乙醇沉淀的荷叶多糖抗氧化活性最高。
进一步地,所述荷叶水浸提液的获取方法为:将干荷叶粉碎后,加40-60℃热水浸提,料液比1kg:25-45L,提取时间2h,然后板框过滤,即获得荷叶水浸提液。所得荷叶水浸提液具有荷叶特有清香,且含有一定量黄酮和生物碱。
进一步地,所述甜味剂由甜菊糖甙与赤藓糖醇按质量比1:30-1500复配而成。
本发明还公开了所述抗氧化荷叶饮料的制备方法,包括如下步骤:
(1)荷叶多糖水溶液的制备
将干荷叶粉碎后,加水提取,获得荷叶水提取液,提取条件为:料液比1kg:25-45L,提取两次、每次2h,提取温度40-60℃;在所得提取液中加入体积浓度为45%的乙醇进行沉淀,4℃下静置过夜,离心,去除上清液,挥发去除剩余沉淀中的乙醇,获得荷叶多糖浸膏;
取所述荷叶多糖浸膏加适量水分散均匀,即获得荷叶多糖水溶液;
(2)荷叶水浸提液的制备
将干荷叶粉碎后,加40-60℃热水浸提,料液比1kg:25-45L,提取时间2h,然后板框过滤,即获得荷叶水浸提液;
(3)抗氧化荷叶饮料的调配
将荷叶多糖水溶液和甜味剂添加到荷叶水浸提液中,混合均匀,再经过滤、灭菌、灌装,即获得抗氧化荷叶饮料。
本发明的有益效果体现在:
1、本发明首先提取荷叶多糖,以体外抗氧化活性检测为依据,筛选出抗氧化活性较高的荷叶多糖,进行反添加,增加了饮料的功能性;为解决多糖难以溶解的瓶颈问题,本发明将获得的多糖浸膏挥去乙醇后,直接水溶,加快了多糖的溶解速度,这样既减少了饮料的生产工序,又降低了购置真空冷冻干燥机带来的巨大设备投入和能源损耗。
2、本发明摈弃了蔗糖作为甜味剂带来的浓厚甜腻感,采用赤藓糖醇、甜菊糖甙复配甜味剂,既可掩盖荷叶饮料本身的些许苦味,又使饮料具有清醇爽口的甜味,实现饮料低糖化甚至无糖化,适合糖尿病等慢性病患者饮用。另外,这种复配甜味剂较蔗糖物理化学性能稳定,不易成为微生物的营养源,产品货架期得以延长。
3、通过对本发明所得饮料进行感官评定和指标检测,该饮料具有荷叶特有的清香,抗氧化活性明显,且兼具有一定的降脂减肥、预防动脉硬化的功效,为我国的饮料市场增添了一种热量低、功效明显的健康产品,具有良好的市场化前景和经济效益。
具体实施方式
下面对本发明的实施例作详细说明,本实施例在以本发明技术方案为前提下进行实施,给出了详细的实施方式和具体的操作过程,但本发明的保护范围不限于下述的实施例。
实施例1
本实施例按如下步骤制备抗氧化荷叶饮料:
(1)荷叶多糖水溶液的制备
将4kg干荷叶粉碎后,加水提取,获得荷叶水提取液,提取条件为:料液比1kg:35L,提取两次、每次2h,提取温度60℃;在所得提取液中加入体积浓度为45%的乙醇进行沉淀,4℃下静置过夜,离心,去除上清液,挥发去除剩余沉淀中的乙醇,获得荷叶多糖浸膏396g,经苯酚-硫酸法检测,浸膏中多糖含量为562g/kg;
取荷叶多糖浸膏加适量水分散均匀,即获得荷叶多糖水溶液。
(2)荷叶水浸提液的制备
将20kg干荷叶粉碎后,加60℃热水浸提,料液比1kg:35L,提取时间2h,然后板框过滤,即获得荷叶水浸提液。
(3)抗氧化荷叶饮料的调配
将荷叶多糖水溶液(以最终饮料中荷叶多糖的浓度为0.5g/L计)和甜味剂60g(由甜菊糖甙与赤藓糖醇按质量比1:1000复配而成)添加到荷叶水浸提液中,混合均匀,调配为760L,再经过滤、灭菌、灌装,即获得抗氧化荷叶饮料。
根据水杨酸法测得本实施例的荷叶饮料对·OH自由基清除率为76.33%,根据DPPH分析法测得本实施例的荷叶饮料对DPPH自由基清除率为91.44%。
实施例2
本实施例按如下步骤制备抗氧化荷叶饮料:
(1)荷叶多糖水溶液的制备
将2kg干荷叶粉碎后,加水提取,获得荷叶水提取液,提取条件为:料液比1kg:25L,提取两次、每次2h,提取温度50℃;在所得提取液中加入体积浓度为45%的乙醇进行沉淀,4℃下静置过夜,离心,去除上清液,挥发去除剩余沉淀中的乙醇,获得荷叶多糖浸膏187g,经苯酚-硫酸法检测,浸膏中多糖含量为498g/kg。
取荷叶多糖浸膏加适量水分散均匀,即获得荷叶多糖水溶液。
(2)荷叶水浸提液的制备
将10kg干荷叶粉碎后,加50℃热水浸提,料液比1kg:25L,提取时间2h,然后板框过滤,即获得荷叶水浸提液。
(3)抗氧化荷叶饮料的调配
将荷叶多糖水溶液(以最终饮料中荷叶多糖的浓度为0.5g/L计)和甜味剂30g(由甜菊糖甙与赤藓糖醇按质量比1:1300复配而成)添加到荷叶水浸提液中,混合均匀,调配为380L,再经过滤、灭菌、灌装,即获得抗氧化荷叶饮料。
根据水杨酸法测得本实施例的荷叶饮料对·OH自由基清除率为50.50%,根据DPPH分析法测得本实施例的荷叶饮料对DPPH自由基清除率为91.05%。
实施例3
本实施例按如下步骤制备抗氧化荷叶饮料:
(1)荷叶多糖水溶液的制备
将1kg干荷叶粉碎后,加水提取,获得荷叶水提取液,提取条件为:料液比1kg:25L,提取两次、每次2h,提取温度60℃;在所得提取液中加入体积浓度为45%的乙醇进行沉淀,4℃下静置过夜,离心,去除上清液,挥发去除剩余沉淀中的乙醇,获得荷叶多糖浸膏102g,经苯酚-硫酸法检测,浸膏中多糖含量为601g/kg;
取荷叶多糖浸膏加适量水分散均匀,即获得荷叶多糖水溶液。
(2)荷叶水浸提液的制备
将5kg干荷叶粉碎后,加60℃热水浸提,料液比1kg:25L,提取时间2h,然后板框过滤,即获得荷叶水浸提液。
(3)抗氧化荷叶饮料的调配
将荷叶多糖水溶液(以最终饮料中荷叶多糖的浓度为0.5g/L计)和甜味剂15g(由甜菊糖甙与赤藓糖醇按质量比1:100复配而成)添加到荷叶水浸提液中,混合均匀,调配为200L,再经过滤、灭菌、灌装,即获得抗氧化荷叶饮料。
根据水杨酸法测得本实施例的荷叶饮料对·OH自由基清除率为68.29%,根据DPPH分析法测得本实施例的荷叶饮料对DPPH自由基清除率为91.25%。
以上仅为本发明的示例性实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所做的任何修改,等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (7)
1.一种抗氧化荷叶饮料,其特征在于:所述抗氧化荷叶饮料是将荷叶多糖水溶液和甜味剂添加到荷叶水浸提液中,经过滤、灭菌、灌装而成。
2.根据权利要求1所述的抗氧化荷叶饮料,其特征在于:所述荷叶多糖水溶液的添加量,以最终所得抗氧化荷叶饮料中荷叶多糖浓度为0.3g/L-0.5g/L计。
3.根据权利要求1所述的抗氧化荷叶饮料,其特征在于:在所述抗氧化荷叶饮料中,所述甜味剂的添加量为1:3-50g/L。
4.根据权利要求1或2所述的抗氧化荷叶饮料,其特征在于:所述荷叶多糖水溶液的获取方法为:
将干荷叶粉碎后,加水提取,获得荷叶水提取液,提取条件为:料液比1kg:25-45L,提取两次、每次2h,提取温度40-60℃;在所得提取液中加入体积浓度为45%的乙醇进行沉淀,4℃下静置过夜,离心,去除上清液,挥发去除剩余沉淀中的乙醇,获得荷叶多糖浸膏;
取所述荷叶多糖浸膏加适量水分散均匀,即获得荷叶多糖水溶液。
5.根据权利要求1或2所述的抗氧化荷叶饮料,其特征在于:所述荷叶水浸提液的获取方法为:将干荷叶粉碎后,加40-60℃热水浸提,料液比1kg:25-45L,提取时间2h,然后板框过滤,即获得荷叶水浸提液。
6.根据权利要求1或2所述的抗氧化荷叶饮料,其特征在于:所述甜味剂由甜菊糖甙与赤藓糖醇按质量比1:30-1500复配而成。
7.一种权利要求1~6中任意一项所述抗氧化荷叶饮料的制备方法,其特征在于,包括如下步骤:
(1)荷叶多糖水溶液的制备
将干荷叶粉碎后,加水提取,获得荷叶水提取液,提取条件为:料液比1kg:25-45L,提取两次、每次2h,提取温度40-60℃;在所得提取液中加入体积浓度为45%的乙醇进行沉淀,4℃下静置过夜,离心,去除上清液,挥发去除剩余沉淀中的乙醇,获得荷叶多糖浸膏;
取所述荷叶多糖浸膏加适量水分散均匀,即获得荷叶多糖水溶液;
(2)荷叶水浸提液的制备
将干荷叶粉碎后,加40-60℃热水浸提,料液比1kg:25-45L,提取时间2h,然后板框过滤,即获得荷叶水浸提液;
(3)抗氧化荷叶饮料的调配
将荷叶多糖水溶液和甜味剂添加到荷叶水浸提液中,混合均匀,再经过滤、灭菌、灌装,即获得抗氧化荷叶饮料。
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